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Triple Lemon Meringue Cheesecake Recipe

Triple Lemon Meringue Cheesecake Recipe
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★★★★★

5.3 from 29 reviews

This Triple Lemon Meringue Cheesecake is a luscious dessert combining a buttery graham cracker crust, creamy lemon-infused cheesecake filling, tangy homemade lemon curd, and a light, golden meringue topping. Perfect for lemon lovers seeking a refreshing, zesty treat that balances rich creaminess with vibrant citrus flavors.

Ingredients

Scale

For The Crust:

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons sugar

For The Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • ¼ cup sour cream
  • Zest of 2 lemons
  • ½ cup freshly squeezed lemon juice
  • 1 teaspoon vanilla extract

For The Lemon Curd Layer:

  • 3 large egg yolks
  • ½ cup granulated sugar
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 4 tablespoons unsalted butter

For The Meringue Topping:

  • 4 large egg whites
  • 1 cup granulated sugar
  • ½ teaspoon vanilla extract
  • A pinch of cream of tartar

Instructions

  1. Prepare the Crust: Start by preheating your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for about 10 minutes or until slightly golden. Remove from oven and let cool.
  2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in sour cream, lemon zest, lemon juice, and vanilla extract until fully combined. Pour the filling over the cooled crust and spread evenly.
  3. Bake the Cheesecake: Place the springform pan into a larger baking dish filled with water to create a water bath. Bake at 325°F (160°C) for 50-60 minutes until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for about 1 hour. Then refrigerate for at least 4 hours or overnight.
  4. Prepare the Lemon Curd: In a medium saucepan over low heat, whisk together egg yolks, sugar, lemon juice, and lemon zest. Cook for 8-10 minutes whisking constantly until thickened. Remove from heat and stir in butter until melted and smooth. Allow to cool slightly, then pour over chilled cheesecake layer. Refrigerate until set.
  5. Make the Meringue Topping: In a clean dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks form. Gently fold in vanilla extract.
  6. Assemble the Cheesecake: Preheat oven to 350°F (175°C). Spread meringue evenly over lemon curd layer, using a spatula to create peaks and swirls. Bake for 10-15 minutes until meringue is golden brown.
  7. Cool and Serve: Let the cheesecake cool to room temperature, then refrigerate for at least 1 hour. Slice and serve chilled, optionally garnished with lemon slices or fresh berries.

Notes

  • Use room temperature cream cheese for a smooth filling.
  • The water bath helps prevent cracks in the cheesecake.
  • Cool the cheesecake gradually to avoid sinking.
  • For best flavor, chill the cheesecake overnight.
  • Ensure the bowl for egg whites is completely clean and dry for perfect meringue.
  • Meringue can be toasted using a kitchen torch instead of baking if desired.

Nutrition

Keywords: lemon cheesecake, meringue topping, lemon curd, dessert, triple lemon, creamy cheesecake

Find it online: https://nayabaker.com/triple-lemon-meringue-cheesecake-recipe/